Recipe by David Lebovitz sent to me by CSA member Nancy M.
A couple of weeks ago, one of our members sent me a recipe for Basil Vinaigrette by David Lebovitz that is absolutely delicious. On his blog, there was a picture of tomatoes, white beans, and yummy, crusty bread. It all looked so delicious, I got up right after reading the recipe to put some white beans in my Instant Pot and made a batch of Basil Vinaigrette. For several days, I lived off white beans with chopped heirloom tomatoes and good crusty bread. I loved every bite. I was so excited to include the Basil Vinaigrette recipe in last week's newsletter, but as life goes, we didn't have basil in the box! I am quite excited to share this one with you this week and I know, it is only a Vinaigrette, but I burnt out on pesto many years ago, so this recipe is perfect for me. Also, I used a bit on some roasted chicken, really delicious.
1/2 cup Extra Virgin Olive Oil
1 1/2 TB Red or White Wine vinegar
1 TB Water
1 small Shallot, peeled and sliced - I used a little bit of our onion
1 tsp Dijon Mustard
3/4 tsp Kosher or Flaky Salt
2 cups loosely packed fresh Basil Leaves
Put the olive oil, vinegar, water, shallot, mustard, and salt in a blender. Coarsely chop the basil leaves and immediately put them in the blender. Cover the blender and mix on high-speed for 15 to 30 seconds until the vinaigrette is smooth. If the sauce is too thick for your liking, add a little more water or olive oil to thin it out. This vinaigrette can be used right away or will keep for a week in the refrigerator. Best served at room temperature.